India runs on the addictive, creamy, and flavoursome masala chai. It’s packed with flavour thanks to 5 or so spices added to it. Luckily there’s an easy way to make authentic masala chai without the pain of buying and grinding all the spices yourself – thanks to
Everest’s Tea Masala spice mix. Update: Everest sucks, I’ve found that any other chai masala is better! The home mixed ones you can buy online are much much better.
Ingredients (Serves: 2)
- 2 cups full cream or single toned milk. Buffalo is tastiest for chai.
- 1.5 tablespoons of Tata Gold Tea or Taj Mahal Tea (these black teas are the most commonly used in India).
- 2 tablespoons of sugar.
- 1/4 teaspoon chai masala.
- 1/4 teaspoon cardamom powder (this can be left out entirely if you don’t want this flavour).
- Dump all ingredients into a pot on a medium flame and bring to the boil.
- Bring to the boil so the liquid starts climbing up the pan, then turn down the heat and let simmer. Do this 3 times. The colour should be nice and brown now.
- Strain into teacups and enjoy!